Shellfish
 are a great source of vitamin B12 and can be eaten raw, baked, steamed,
 fried, or made into chowder. In addition to vitamin B12 shellfish are a
 good source of zinc, copper, and iron. Clams provide the most vitamin 
B-12 with 98.9μg per 100g serving, accounting for 1648% of the DV. That 
is 84μg (1401% DV) per 3 ounce serving, and 187.9μg (3132% DV) in 20 
small clams, or 9.4μg (156.6 %DV) in one small clam. Mussels and oysters
 are also good sources of B12 providing 600% DV and 400% DV per 100 gram
 serving. 
Often appearing on the culinary scene
 as pâté, liver can also be prepared steamed or fried with onions and 
herbs. The liver of most any animal is packed with vitamin B-12, the 
highest on the list are: Lamb, beef, veal, moose, turkey, duck, and 
goose respectively. Lamb liver provides 85.7μg (1428% DV) of vitamin B12
 per 100g serving, or 72.85μg (1214% DV) in a 3 ounce serving.
Caviar
 and fish eggs are most often eaten as a garnish or spread. The eggs of 
whitefish contain the most vitamin B-12 with 56.4μg (940% DV) per 100g 
serving. Caviar contains a third of that with 20μg (333% DV) of vitamin 
B12 per 100g serving, 5.6μg (93% DV) per ounce, and 3.2μg (53% DV) per 
tablespoon. Chicken eggs, by comparison, only offer 1.29μg (22% DV) of 
vitamin B-12 per 100g serving, or 0.65μg (11% DV) per egg. 
Popular
 in Mediterranean, Japanese, and Hawaiian cuisine, octopus is a vitamin 
b12 rich food. Cooked octopus provides 36μg of vitamin B-12 per 100 gram
 serving accounting for 600% of the DV. That is 30.6μg (510% DV) per 3 
ounce serving, or 10.2μg (170% DV) per ounce. Raw octopus provides about
 half as much vitamin b12 with 20μg (333% DV) per 100 gram serving, 17μg
 (283% DV) in a 3 ounce serving, and 5.67μg (94.33% DV) per ounce. 
Known
 for their omega 3 fats and for being a high protein food, fish are also
 a good source of vitamin B12. Mackerel provides the most vitamin B-12 
with 19μg per 100g serving (317% DV), followed by Herring (312% DV), 
Salmon (302%), Tuna (181%), Cod (167%), Sardines (149%), Trout (130%), 
and Bluefish (104%).     
Crab and 
lobster are most commonly served baked, steamed, or in bisque. A 100g 
serving of crab contains 11.5μg of vitamin B12 (192% of the DV), that is
 15.4μg (257%DV) per leg (134g). Lobster will provide 4.04μg(67% DV) per
 100g serving, or 6.59μg (110% DV) in an average whole lobster (163g).  
   
In addition to being a vitamin B12
 rich food, beef is also a good source of protein, zinc, and heme-iron. 
The amount of vitamin B-12 in beef depends on the cut, lean fat-trimmed 
chuck contains the most vitamin B12 with 6.18μg (103% DV) per 100g 
serving, 11.49μg (103% DV) in a chuck steak, and 5.25μg (88% DV) in a 3 
ounce serving. Chuck is followed by sirloin (62% DV), rib-eye (60% DV), 
and ribs (58% DV).     
Lamb is a common
 meat in the Middle East, Mediterranean, East Asia, Australia, New 
Zealand, and most of Europe. Lamb is a high cholesterol food so be sure 
to look for lean cuts which are higher in B12 anyway. Lamb also provides
 high amounts of protein, and zinc. The shoulder is the cut of lamb with
 the most vitamin B-12 providing 3.71μg (62% DV) per 100g serving, 
5.82μg (97% DV) per pound, and 3.15μg (53% DV) in a 3 ounce serving. The
 shoulder is followed by the foreshank and leg which provides 53% of the
 DV per 100g serving, and lamb chops which provide 51% of the DV for 
vitmain B12 per 100 gram serving. 
Despite 
being a high cholesterol food, cheese is a good source of calcium, 
protein, and Riboflavin (Vitamin B2). The amount of vitamin B12 in 
cheese depends on type and variety, Swiss cheese provides the most with 
3.34μg (56% DV) per 100g serving, followed by Gjetost (40% DV), 
Mozzarella(39% DV), Parmesan (38% DV), Tilsit (35% DV), and Feta (28% 
DV).
When it comes to chicken eggs the raw 
yellow has most of the vitamin B-12 with 1.95μg per 100g serving (33%), 
however, this equates to 0.33μg per yolk or just 6% of the DV. The eggs 
of other animals are higher with a goose egg providing 7.34μg (122% DV) 
of vitamin B-12 per 100g serving, and a duck egg providing 3.78μg (63% 
DV).     
Other Vitamin B12 Rich Foods:
Fortified Cereals    
List of Cereals High in Vitamin B12    
20μg (333% DV) per 100 gram serving    
16μg (267% DV) in an average bowl (2 cups) (80 grams)    
8μg (133% DV) per cup (40 grams)    
Liverwurst Sausage    
13.46μg (224% DV) per 100 gram serving    
2.42μg (40% DV) per slice (18 grams)    
3.77μg (63% DV) per ounce (28 grams)    
Fortified Energy Bars    
12.24μg (204% DV) per 100 gram serving    
5.39μg (90% DV) per bar (44 grams)    
2.7μg (45% DV) in half a bar (22 grams)    
Fois Gras (Goose Liver Pâté)    
9.4μg (157% DV) per 100 gram serving    
1.22μg (20% DV) per tablespoon (13 grams)    
2.63μg (44% DV) per ounce (28 grams)    
Emu Steak    
9.37μg (156% DV) per 100 gram serving    
36.92μg (615% DV) per tablespoon (394 grams)    
7.96μg (133% DV) per ounce (85 grams)    
New England Clam Chowder    
4.8μg (80% DV) per 100 gram serving    
12.1μg (202% DV) per cup (252 grams)    
1.54μg (26% DV) in a fluid ounce (32 grams)    
Manhattan Clam Chowder    
3.3μg (55% DV) per 100 gram serving    
7.92μg (132% DV) per cup (240 grams)    
0.99μg (17% DV) in a fluid ounce (30 grams)    
Luncheon Meat    
5.14μg (86% DV) per 100 gram serving    
1.44μg (24% DV) per one ounce slice (28 grams)    
2.88μg (48% DV) in two slices (56 grams)    
Hard Salami    
2.8μg (47% DV) per 100 gram serving    
3.16μg (53% DV) in one 4 ounce package (113 grams)    
0.28μg (5% DV) per slice (10 grams)    
Whey Powder    
2.37μg (40% DV) per 100 gram serving    
3.44μg (57% DV) per cup (145 grams)    
0.19μg (3% DV) per tablespoon (8 grams)    
Yogurt (No Fat)    
0.61μg (10% DV) per 100 gram serving    
1.49μg (25% DV) per cup (8oz) (245 grams)    
0.69μg (12% DV) per 4oz serving (half-container) (113 grams)    
Yogurt (Whole)    
0.37μg (6% DV) per 100 gram serving    
0.91μg (15% DV) per cup (8oz) (245 grams)    
0.42μg (7% DV) per 4oz serving (half-container) (113 grams)    
Skim Milk    
0.53μg (9% DV) per 100 gram serving    
1.3μg (22% DV) per cup (245 grams)    
0.16μg (3% DV) in a fluid ounce (31 grams)    
Whole Milk    
0.44μg (7% DV) per 100 gram serving    
1.07μg (18% DV) per cup (244 grams)    
0.14μg (2% DV) in a fluid ounce (31 grams)    
Low-Fat Buttermilk    
0.22μg (4% DV) per 100 gram serving    
0.54μg (9% DV) per cup (245 grams)    
0.07μg (1% DV) in a fluid ounce (31 grams)    
Yeast Extract Spread (Marmite)    
0.5μg (8% DV) per 100 gram serving    
1.44μg (48% DV) per cup (288 grams)    
0.03μg (1% DV) per teaspoon (6 grams)    
Cured Ham (Lean)    
0.65μg (11% DV) per 100 gram serving    
0.91μg (15% DV) per cup (140 grams)    
0.55μg (9% DV) in a 3 ounce serving (85 grams)    
Chicken (Lean)    
0.31μg (5% DV) per 100 gram serving    
0.43μg (7% DV) per cup chopped (140 grams)    
0.21μg (3% DV) in a half-cup (70 grams)    
Fortified Soymilk    
1.11μg (19% DV) per 100 gram serving    
2.7μg (45% DV) per cup (243 grams)    
0.3μg (5% DV) per ounce (28 grams)    
Fortified Tofu    
2.36μg (39% DV) per 100 gram serving    
1.86μg (31% DV) per serving (1/4 packet) (79 grams)    
0.7μg (11% DV) per ounce (28 grams)